I'll also give you a brief step-by-step on making the puree. Hopefully you'll try this for your next fall/winter celebration!
Step 1: Buy 1 medium or 2 small pumpkins from your local farmers' market.
Step 2: Cut the pumpkin in half and remove the seeds/stringies.
Step : Place pumpkin puree into a cheescloth or thin towel. Put the cloth into a strainer set over a bowl and allow to drain overnight. This helps to achieve the right thickness/consistency of the puree.
Step 6: Make pie crust, poke with fork all over. Or open package of premade crust and poke with fork all over.
Step 7: Make pie filling.
Pumpkin Pie Filling (for 1 pie)
2 cups pumpkin puree
1 box silken tofu
1 cup sugar
2 Tbs molasses
1 tsp vanilla extract
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger powder
2 Tbs arrowroot whisked together with 1/4 cup non-dairy milk
In a food processor, puree the silken tofu until smooth. Pour into a large bowl and combine with the rest of the ingredients. Gently fold ingredients together until well combined. Pour into unbaked pie crust of your choice, preferrably homemade!
Step 10: Slice pie, and enjoy....even better, of course, with a little vegan whipped cream or ice cream!